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1.Place Chicken And Flour In A Large Resealable Plastic Bag; Seal Bag And Shake To Coat. Heat 1 Tablespoon Oil In A Large Skillet Over Medium Heat. Shake Excess Flour Off Chicken And Saute In Oil For 4 To 5 Minutes Each Side, Or Until Golden Brown And Cooked Through (Juices Run Clear). Remove From Skillet And Place In A Medium Bowl; Set Aside. 2.Bring A Large Pot Of Lightly Salted Water To A Boil. Add Spaghetti And Cook For 8 To 10 Minutes Or Until Al Dente; Drain, Reserving 2/3 Cup Cooking Water, And Return Pasta To Pot. Set Aside Pasta And Cooking Water. 3.Wipe Skillet With Paper Towel. Heat 1 Teaspoon Oil In Skillet Over Medium Heat. Add Green Bell Pepper, Red Bell Pepper, Yellow Bell Pepper, Onion And Garlic And Saute For 3 Minutes. Cover, Reduce Heat To Low And Cook 3 Minutes More Or Until Vegetables Are Tender. 4.Stir In Alfredo Sauce, Cover And Heat For 1 To 2 Minutes. Remove From Heat And Add To Reserved Pasta In Pot, Then Add Reserved Cooking Water And Chicken. Toss To Mix, Pour Into Serving Bowls And Sprinkle With Fresh Chopped Parsley.
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